Slow-Cooked Mexican Pork Carnitas with Fresh Cilantro Lime Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, slow-cooked pork shoulder simmered until juicy and shredded, served with a bright and tangy cilantro lime salsa that perfectly balances rich flavors. This mexican-inspired pork ready in about 500 minutes blends pounds pork shoulder, tablespoons olive oil, orange juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 480 min Serves 6 Mexican cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a large skillet over medium-high heat and add 2 tablespoons olive oil. Sear 2 pounds pork shoulder on all sides until deeply browned, about 3-4 minutes per side.
  2. Step 2: Transfer the pork to a slow cooker and add 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1 medium quartered yellow onion. Cover and cook on low for 8 hours until pork is tender and shreds easily.
  3. Step 3: While pork cooks, combine 1/2 cup chopped fresh cilantro, 1 small seeded and minced jalapeño, 1 medium finely diced tomato, 1 tablespoon lime juice, and 1 teaspoon honey in a bowl. Mix well and refrigerate until serving.
  4. Step 4: After pork is done, shred it using two forks directly in the slow cooker and stir to coat with cooking juices.
  5. Step 5: Serve pork carnitas topped with the fresh cilantro lime salsa, accompanied by warm tortillas or rice.

Frequently asked questions

How long does Slow-Cooked Mexican Pork Carnitas with Fresh Cilantro Lime Salsa take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Mexican Pork Carnitas with Fresh Cilantro Lime Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Mexican Pork Carnitas with Fresh Cilantro Lime Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Mexican Pork Carnitas with Fresh Cilantro Lime Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Mexican Pork Carnitas with Fresh Cilantro Lime Salsa?

Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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